Bo Friberg

Apple Cider–Calvados Sorbet

Preparation info
  • Yield:

    6 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 5½ cups (1 L 320 ml) apple cider
  • 14

Method

  1. Combine the apple cider, sugar, lemon juice, and cinnamon stick in a nonreactive saucepan. Bring to a boil and cook for 2 minutes.
  2. Remove from the heat and add the Calvados. Set aside to steep until cooled to room temperature, then refrigerate until well chilled.
  3. Remove the cinnamon stick and process in an ice cream freezer following the manufacturer’